The Finnish words lettu and pannukakku both translate as *pancake*, but have different meanings. Pannukakku is the type of pancake baked in an oven, my favorite way to make pancakes. Lettu, the kind we’re all more familiar with, is the stovetop kind made in a frying pan or griddle. I think of them as the high-maintenance, demanding kind. You have to be with them every step of the way to make sure you flip them at exactly the right moment. They’re the kind where the second batch never ever looks like the first batch.
Baked pancakes are by far my favorite. You mix up the batter, slide an oven-proof skillet into a hot oven to melt a knob of butter, and then pour the batter in before sliding it back into the oven. That’s it. It can bake away while you clean up the kitchen, do a crossword puzzle, or walk the dog. And it flips out of the pan as easy as, well, a pancake. In fact, you can pull it out all in one piece by loosening it around the edges with a sharp knife, and then pulling it up with your fingers.
This Finnish pancake reminds me of a cross between a quiche and a pancake. It’s softer, like a quiche, but it tastes like a pancake. Finnish pancakes are usually sweet, smeared with preserves, and often rolled up. I’m trying to reduce the sugar in my diet, so I took a savory path, but tried to be true to its Finnish roots by adding a little sour cream and dill to the batter, and topping it with smoked salmon.
It was breakfast this morning for us, but this would be a terrific for a brunch, lunch or dinner with a salad too. Just make sure you make it. It’s super easy, can be ready in about 30 minutes, and is absolutely delicious.
If you try it, take a photo and post it on Instagram!! Be sure to use #wimpyvegetarian and tag me – I’d love to see how it turns for you too!!
If you don’t have self-rising flour, use general all-purpose flour.
High Altitude Tips
This recipe calls for 1/2 cup self-rising flour at sea level, and I recommend removing 1 1/2 teaspoons of that amount for baking at 6500 feet.
The baking time at high altitude will be closer to the suggested 25 minutes.
- 2 large eggs
- 1⅓ cups 2% milk
- ½ cup self-rising flour (take out 1½ teaspoon of the flour for baking at 6500' altitude)
- ¾ teaspoon kosher salt
- 1 tablespoon light sour cream
- 1 teaspoon finely chopped fresh dill
- 7 twists of freshly ground black pepper
- 3 tablespoons butter
- ½ cup smoked salmon (or more, according to preferences)
- Preheat the oven to 400˚ F.
- Combine the eggs, milk, flour, salt, sour cream, dill, and pepper together in a medium bowl. Whisk thoroughly.
- Place the butter in an oven-proof skillet that measures 8½ inches across its bottom, and slide it into the preheated oven. When the butter is melted, and just beginning to bubble (about 5 minutes), remove the skillet, and carefully pour the batter over the butter. Return the skillet to the oven. Bake until cooked all the way through, and the top is lightly browned, about 20 - 25 minutes.
- Using a sharp knife, separate the edge of the pancake from the sides of the pan. Raise the pancake using a spatula or your fingers, and place on a plate. Slice into pieces, and top with the smoked salmon.
- Serve immediately.
This month, our #BreadBakers group is all about pancakes, and we’ve got pancakes from all around the world. We’ve got pancakes from Russia, India, Korea, Uganda, Finland, Sri Lanka, France, as well as from here at home in the States. We’ve got sweet. We’ve got savory. Something for everyone! Huge thanks goes out to our host this month, Mayuri of Mayuri’s Jikoni.
Now go check them out!!
- Alagar Kovil Dosai from Sara’s Tasty Buds
- Blueberry Dutch Baby from Hostess At Heart
- Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
- Buckwheat, Blackberry and Saffron Drop Scones from A Shaggy Dough Story
- Chinese Scallion Pancakes from Karen’s Kitchen Stories
- Corn Pancakes from Kids and Chic
- Crepes from A Baker’s House
- Dutch Baby from Herbivore Cucina
- Galettes de Sarrasin from The Bread She Bakes
- Greek Tiganites from Gayathri’s Cook Spot
- Hotteok (Korean Pancakes) from Cook’s Hideout
- Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
- Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
- Keralan Yeast Appam from Food Lust People Love
- Malpua (Sweet Indian Crepes) from SimplyVeggies
- Oven Baked Tropical Pancakes from A Day in the Life on the Farm
- Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
- Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
- Savory Finnish Baked Pancakes(Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
- Srilankan Hoppers from I camp in my Kitchen
- Strawberry Nutella Crepes from Spill the Spices
- Swedish Pancakes from Palatable Pastime
- Sweet Potato Pancakes with Brown Sugar and Pecan Sauce from A Salad For All Seasons
- Wholegrain Yeast Pancakes from Ambrosia
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Want more BRUNCH ideas?? Go check out my Wimpy Vegetarian Breakfast & Brunch board on Pinterest!!